Acorn Squash with Dairy-Free Sweet Sage Butter
Prep time
Cook time
Total time
Serves: 4
  • 1 acorn squash (medium-sized), cut in half lenthwise and seeded
  • 2 tablespoons dairy-free margarine* (I used Earth Balance soy-free)
  • 1 tablespoon honey (agave nectar, brown sugar, or maple syrup should also go nicely)
  • 1 to 1-1/2 teaspoons fresh sage, minced
  1. Preheat your oven to 350°F.
  2. Place the prepared squash cut side down on a baking sheet or in a baking dish.
  3. Bake for 45 minutes, or until tender. Keep in mind, if you leave it cut side down after removing it from the oven, it will continue to soften and cook a bit.
  4. While the squash is baking, place the margarine in a small saucepan over medium-low to medium heat. Stir (not constantly, but with regularity) and cook until it just begins to brown, but do not let it burn (this took about 10 minutes for me – You can also see these more detailed instructions for browning butter)
  5. Remove the margarine from the heat and stir in the honey (or other sweetener) and sage. Allow the flavors to sit and meld while your squash cools for a few minutes.
  6. Cut each squash half into quarters (this is how I like to serve it), and evenly spoon the sweet sage butter into the squash sections and serve.
*You could also sub in coconut oil and a generous pinch of salt
Recipe by Go Dairy Free at